1. First make the cake, the eggs are opened, the yolks and egg whites are separated.
2. Add the egg yolks to the oil and beat the milk.
3. Sift the low-gluten flour and add it to the egg liquid.
4. Mix well and set aside.
5. Add the white sugar to the egg whites three times to beat the egg whites.
6. Add the whipped egg whites to the cake batter three times and mix well.
7. The cake batter is completely mixed.
8. Line the baking tray with greased paper, pour the cake batter, and preheat the oven at 160 degrees, bake on the top and bottom for 20 minutes.
9. While baking the cake, make the filling for the cake. Cook the chestnut first.
10. Add a little milk to puree.
11. Heat the butter to melt.
12. Add chestnut puree and sugar.
13. Stir fry over medium to small heat, try to fry dry.
14. Let the baked cake cool and then make a few cuts on the surface, which will make it easier to roll.
15. Coat with a layer of chestnut puree that has been fried and let cool.
16. Roll it up, wrap it tightly with oily paper for baking the cake, and refrigerate for 2 hours.
17. The chestnut cake roll is ready.
Tips:1. Make sure that the container is clean, oil-free and water-free.
2. When stirring the cake batter, be careful not to make a circle, so as to avoid the batter from becoming gluten and affecting the rise of the cake.
